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Recipe: Vegetable clafoutis

Vegetable clafoutis

An unusual clafoutis made with vegetables. Perfect for vegetarian dining.
Recipe: Vegetable clafoutis

Vegetable clafoutis

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Ingredients
Quantity for 6 person(s)
  • Tomato(es) : 1 whole
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Fresh pea(s) : 100 g
  • Whole egg(s) : 3 whole
  • Grated parmesan : 50 g
  • Semi-skimmed milk : 15 cl
  • Double cream : 3 cl
  • Plain flour : 20 g
  • Grated nutmeg : 2 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Unsalted butter : 10 g
  • Plain flour : 10 g
    • For the rest of the recipe
  • Redcurrant(s) : 50 g
  • White mushroom(s) : 4 whole
  • Baby gem lettuce(s) : 4 whole
  • Fresh raspberries : 50 g
  • Olive oil : 5 cl
  • Balsamic vinegar : 2 cl
  • Chervil : 0.25 bunch
  • Fleur de sel : 3 pinch(es)
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Recipe method

Pre-heat oven to 180 °C.

Peel and remove the seeds from the peppers, then cut into 1.5cm dice. Peel the tomato and cut in half - squeeze gently to remove the seeds, then cut into similar sized dice.

Butter a baking dish and dust with 10 g of flour.

Beat the eggs with the crème fraiche and gently add the flour, milk and then cheese. Season with salt and pepper and the nutmeg.

Place the vegetables in the baking dish and pour the egg mixture over the vegetables. Mix and bake in the oven for 50 minutes.

This can include vegetables such as artichokes and sundried tomotoes preserved in oil.

Recipe techniques in video

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